Salted Caramels at home
- Yield 50
- Prep 15 minutes
- Cook 45 minutes
Salted Caramels at home is a dessert recipe on Avoteb. The yield on the card is 50. The amounts and the method are both on this page.
Ingredients
Yield: 50 servings
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) light brown sugar, firmly packed
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups (354ml) heavy cream
- 3/4 cup (255g) light corn syrup
- 1/2 cup (113g) unsalted butter
- 1 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- flaky sea salt, for topping
Method
Prepare the pan: Line an 8×8-inch baking pan with parchment paper and lightly butter or spray it. Keep nearby.
Mix ingredients: In a large heavy-bottomed saucepan, add the granulated sugar, brown sugar, evaporated milk, heavy cream, corn syrup, butter, and salt.
Warm mixture: Place over a medium burner and cook, stirring frequently, until the butter has fully melted and the mixture is smooth.
Leave to temperature: Attach a candy thermometer to the pan (making sure it doesn’t touch the bottom). Whisk constantly as the mixture cooks until it reaches 240–243°F (115–117°C). This can take 45–60 minutes — be patient!
Cool and set: Remove from heat and mix in the vanilla extract. Immediately pour the caramel into the prepared pan, smoothing the top with a spatula. Wait 10 minutes then sprinkle with the flaky sea salt as desired. Let cool completely at room temperature for several hours or overnight.
Slice and wrap: Once set, cut into your desired shapes with a sharp knife. Wrap individually in wax paper or cellophane wrappers, and enjoy!
